Pumpkin Falafel
 
Prep time
Cook time
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These pumpkin falafels are absolutely INCREDIBLE. I was a little apprehensive that any homemade version of falafel could possibly be as good as traditional fried falafel you’d order in a restaurant, but I was wrong. This homemade version gets just as crispy and delicious without even frying it!!!!
Author:
Recipe type: Main Dish, Entree
Cuisine: Mediterranean, American
Serves: 3-4
Ingredients
  • 1 can chickpeas, baked in oven at 325 degrees F for 15-20 minutes (I also peel the skins, but this is optional).
  • ¼ cup walnuts (can sub any other nut/seed)-I think pepitas would be great here with the pumpkin theme!
  • ¼ cup canned pumpkin puree
  • ½ cup onion (about ½ an onion), roughly chopped
  • ¼-1/2 cup fresh parsley
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 3 tablespoons oat flour (sub other all-purpose flour, but start with 2 tablespoons)
Instructions
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper or silicone baking mat.
  2. Combine all ingredients in a food processor (make sure chickpeas are dried in oven first; see above!). Process by pulsing ingredients together until combined, making sure to leave some texture.
  3. Using a large cookie scoop or spoon, scoop out balls of falafel mixture. Place on baking try lined with parchment paper or silicone baking mat. Slightly press down the falafel if desired so it's a bit more flat.
  4. Bake at 375 degrees F for about 20-25 minutes.
  5. Or air-fryer at 375 degrees F for 15 minutes, flipping halfway through cooking for both oven and air fryer options.
  6. Notes: Air fryer version was crispier. Have not tried cooking on stove-top; may not hold together well.
  7. Makes 12 falafels; 3-4 servings. Delicious served over greens with my pumpkin vinaigrette dressing!
Recipe by Audra's Appetite at https://audrasappetite.com/pumpkin-falafel/